Save A vibrant, refreshing salad featuring hearty winter greens, juicy citrus, ruby pomegranate seeds, and crunchy toasted nuts, perfect for brightening cooler days.
I love making this salad during the colder months when citrus is at its peak. The combination of fresh greens and bright fruit always lifts my spirits and surprises my guests.
Ingredients
- Baby kale: 100 g
- Arugula (rocket): 100 g
- Radicchio: 50 g, thinly sliced
- Orange: 1 large, peeled and segmented
- Grapefruit: 1 large, peeled and segmented
- Pomegranate seeds: 100 g (about 1 small pomegranate)
- Mixed nuts: 60 g (such as walnuts, pecans, or almonds)
- Extra virgin olive oil: 3 tbsp
- Fresh lemon juice: 1 tbsp
- Fresh orange juice: 1 tbsp
- Dijon mustard: 1 tsp
- Honey or maple syrup: 1 tsp
- Sea salt: 1/4 tsp
- Freshly ground black pepper: to taste
- Crumbled feta cheese: 30 g (optional)
- Fresh herbs (mint or parsley): chopped (optional)
Instructions
- Toast the nuts:
- Heat a dry skillet over medium heat. Add mixed nuts and toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool, then roughly chop.
- Prepare the citrus:
- Using a sharp knife, cut away the peel and pith from the orange and grapefruit. Segment the fruit, removing any seeds.
- Make the dressing:
- In a small bowl, whisk together olive oil, lemon juice, orange juice, Dijon mustard, honey, salt, and pepper until emulsified.
- Assemble the salad:
- In a large bowl, combine baby kale, arugula, and radicchio. Add citrus segments and pomegranate seeds. Drizzle with dressing and toss gently to combine.
- Finish:
- Top the salad with toasted nuts and, if desired, crumbled feta and fresh herbs. Serve immediately.
Save This salad is always a hit at family gatherings, and kids love the pop of pomegranate seeds. Sharing it together feels like the best way to savor winter's treasures.
Required Tools
Sharp knife, cutting board, large salad bowl, small mixing bowl, whisk, skillet.
Allergen Information
Contains nuts and dairy (feta, optional). Omit or substitute for allergies. Always check labels for safety.
Nutritional Information
Per serving: Calories 260, fat 17g, carbohydrates 24g, protein 5g.
Save This salad is as delightful as it is beautiful. Enjoy fresh and crisp for the best texture and taste!
Recipe Guide
- → What winter greens are used in this salad?
Baby kale, arugula (rocket), and thinly sliced radicchio are combined for a hearty, flavorful base.
- → How are the nuts prepared?
Mixed nuts such as walnuts, pecans, or almonds are toasted in a dry skillet until fragrant and lightly golden, then roughly chopped for added crunch.
- → Which citrus fruits are included?
Large orange and grapefruit are peeled, segmented, and added to bring fresh, juicy citrus flavors.
- → What ingredients make up the dressing?
The dressing combines extra virgin olive oil, fresh lemon and orange juices, Dijon mustard, honey or maple syrup, sea salt, and freshly ground black pepper.
- → Can this salad accommodate dietary preferences?
Yes, omitting feta and using maple syrup instead of honey makes it vegan. The salad is naturally gluten-free and vegetarian.
- → Are there suggested substitutions for winter greens?
Alternatives like endive or spinach can be used to vary the flavor and texture while maintaining the salad's freshness.